About

History

Founded in 2011 by three brothers, Jack, Eric, and Sam Hendler, Jack’s Abby has become a mainstay of the craft brewing scene in the Northeast and nationwide.

The Hendler brothers grew up in a family that promoted entrepreneurship, stubbornness, and hard work. Spending summers with their grandfather and working at the family’s ice distribution company, they learned the value of committed family members and loyal employees—the foundation of which Jack’s Abby is based.

We’ve got quite the story to tell, and more in the making. Since opening, our brewery has tripled in size and is only continuing to grow. Come visit us, have a pint, and learn more. Read about the planned expansion!

The Crew

Jack’s Abby Brewing would be nothing without our growing team of dedicated men and women. We’re headed up by the three brothers: Jack Hendler as master brewer, Eric Hendler with finances, and Sam Hendler on sales.

We’re a motley crew, with lab-techs who also bartend, brewing assistants who drive forklifts—talented individuals who do everything that needs to be done for Jack’s Abby to do what it does best—brew lagers. Our team is at the heart of our business, and the reason why our beer tastes so great. Cheers!

Jack Hendler

Co-Owner, Brewing Favorite Beer: House Lager

Eric Hendler

Co-Owner, Finances Favorite Beer: Mass Rising

Sam Hendler

Co-Owner, Sales Favorite Beer: Smoke & Dagger

The brewery crew is lead by the fearless Hendler brothers, Jack, Eric, and Sam.

Our team is ever expanding and with the new brewery/restaurant in the works, we’ll be hiring in the coming months. Keep an eye out for further details or inquire through the Contact page.

Lagering Process

Jack’s Abby only brews lagers—not ales. We not only love the taste of the lager, but also its rich history. Over 200 years ago in Bavaria, lagers were first created by storing large casks in cool caves high in the Alps. Low temperatures slowed the fermentation—while ales normally ferment for a week, brewers were seeking fermentation times upwards of 4-6 weeks, which became known as ‘lagering.’

The result of the lagering process created a smoother, fuller, more complete flavored beer. This radical change in taste and thinking pushed lagers to the forefront of Bavarian beer culture, surpassing the common ale and becoming the dominant beer of choice in the region, soon dominating all of Europe.

Jack’s Abby brews lagers, and only lagers, to give Americans the opportunity to love a beer that is loved the world over. We want to bring lager back—with quality, locally sourced ingredients and mindful brewing practices—we want to make lagers the beer lover’s first choice once again.

Through infusion mashing, we mix the crushed malt, or grist, with hot water in the mash tun. At temperatures ranging between 145-155 ˚F, naturally occurring enzymes in the malt convert starches into fermentable sugars. The resulting malt is then sent to the grant.

Once in a fermentation tank (we have various sizes), yeast is added to our cool wort. Fermenting at about 52 ˚F over the course of a week, the yeast converts the wort’s sugars into alcohol and carbon dioxide. The beer is then lagered at 32 ˚F to condition and age until ready for drinking.